D cocoa beans from five countries. The Colombian sample had the highest polyphenol content (37.81 mg/g product), whereas the lowest value was reported in Venezuelan cocoa (9.96 mg/g product) [38]. These variations could be attributed to higher genetic variability due to the fact Colombian varieties present intercrossing (e.g., Forastero/Amazonian and Trinitario clones) [40], when Venezuelan cocoa comes from varieties for instance Criollo and Arriba, characterized by a low polyphenol content [59]. Polyphenol presence in roasted and unroasted beans employed for chocolate production varies from region to region. These chocolates are characterized by their great capacity to scavenge steady DPPH radicals. Despite the fact that unroasted cocoa from Ghana showed the most effective DPPH results, the effects of roasting change in distinct regions. Venezuelan cocoa was the least affected by roasting, since its capability to scavenge steady DPPH radicals diminished only 1 from unroasted to roasted beans; in turn, the DPPH scavenging potential of Colombian cocoa was reduced by 1.7 . Overall, these author showed a correlation amongst polyphenol concentration and DPPH scavenging capability (r 0,86) by evaluating roasted cocoa employed in chocolate production. G tekin-Ozg en et al., (2016) evaluated the effects of roasting temperature on total polyphenol content material. They identified that an increase from 115 C to 135 C in roasting temperature decreased the polyphenol content Bax Inhibitor Compound material by 14 and reduced the flavonoid content material at the same time. Both polyphenols and flavonoids have a strong correlation with antioxidantcapacity (R2 0.83 and R2 0.80, respectively), confirmed by a reduced antioxidant capacity by both ORAC and DPPH [45]. Similarly, Jolic et al., (2011) reported a reduction in total polyphenols of up to ten throughout roasting. In addition, roasting also reduces the presence of catechin, epicatechin, dimer B2 and Trimer C1; by contrast, the concentration of (-)-catechin, increases, possibly because of the epimerization of (-)-epicatechin [75]. Nonetheless, inside the articles retrieved in this study making use of the search equation detailed above usually do not report catechin concentration individually, which could confirm the impact of roasting around the reduction of its content. Tonfack et al. (2018) evaluated the effects of cocoa roasting time and method on polyphenol concentration. Interestingly, cocoa roasting time impacts total polyphenol concentration based on the strategy. As an illustration, when regular roasting was applied (cooking pot at 20020 C) and also the time was improved from five to 10 min, the polyphenol concentration was decreased by 19.2 , possibly due to the Caspase 7 Inhibitor custom synthesis volatilization of low molecular weight polyphenols. Conversely, exactly the same time raise in a controlled roasting (oven at 180 C) reduced the polyphenol content by only 1.2 [39]. three.2.two. Cocoa liquor matrix Cocoa liquor is the most important intermediate solution within the cocoa business. Such liquor is created of selected grains, which are husked, roasted, ground and refined. This implies physical disintegration for size reduction, sieving for separation of distinct solids, and final tempering just before packing. These tasks impact the composition and, in accordance with the studies reported in Table 1, the total polyphenol content in cocoa liquor. _ z Zy_ elewicz et al., (2018) reported a partnership amongst antioxidant capacity, total polyphenol quantity plus the concentration of a few of the compounds (e.g., catechins, procyanidins, and flavonol glycosides) within a mixture of Criollo and Fo.